Chicken Caldo Verde
Ingredients
- 3/4 cup thinly sliced cured Spanish chorizo (about 3 ounces)
- 3 tablespoons olive oil
- 4 cups low-sodium chicken broth
- 1 1/2 cups diced white onion (about 8 ounces)
- 6 boneless, skinless chicken thighs (about 2 pounds)
- 3 cloves garlic, minced
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 2 russet potatoes (about 1 1/2 pounds), peeled and diced into 3/4-inch pieces
- 1 bunch lacinato or other kale (about 8 ounces), stemmed
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